This clean eating buttered crookneck squash soup recipe is straight from my grandmother’s kitchen!
I know, crookneck squash is a summer squash and here we are in November. But I was at the store this week, and they had a huge pile of these beauties for sale at a really great price. So I loaded up!
This is a dish my grandmother used to always make for me. It’s incredibly simple to make, has minimal, basic ingredients and is one of the few ways I would eat a ton of veggies as a kid. You see, my grandmother was a crafty gal. She would sneak veggies into me any way she could. She would make squash, zucchini and even spinach this way, and I would gobble it up because it was so crazy good.
Now mind you, she put a TON of butter into this recipe when I was young. I’ve scaled back a bit to lower the fat content a little. But the butter really does add flavor here, so don’t skip it. Just enjoy this in smaller portions if you trying to keep your macros in check.
This will keep in the fridge for about 2 days, or in the freezer for about 3 months. I will say that freezing changes the texture just slightly, so if you need to freeze it, you may find yourself adding a little something to it and re-blending it when you go to eat it. It’s not a big deal, just a step worth noting. My grandmother, of course, always added more butter. But you could add a little milk or even some soaked cashews to make it super creamy. Just make sure your blender can do a good job if you go that route. You don’t want cashew chunks floating around here. Not that it would taste bad, it would just be an odd texture for this particular soup. At least in my opinion. But I’m rambling. Let’s get on to the recipe, shall we?
P.S. – This one is only 5 net carbs per cup for those of you that count carbs!
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
CLEAN EATING BUTTERED CROOKNECK SQUASH SOUP RECIPE:
Clean Eating Buttered Crookneck Squash Soup
- 3 1/2 lb. crookneck squash (washed, trimmed and sliced)
- 6 cups vegetable stock
- 1 cup milk (non-dairy works too)
- 3/4 cup butter (I used vegan butter, but regular works too)
- salt to taste
- Once you have cleaned and sliced your squash, place it in a large stock pot and add the broth.
- Bring it to a boil, then reduce to simmer. Cook for about 20 minutes.
- When the squash is soft and fully cooked, use a stick blender to blend it in the pot, adding the milk and butter as you go. (If you only have a blender, you'll need to blend in batches. Then stir in the butter at the end.)
- Season with salt to your liking and serve with some warm, crusty garlic bread.